INDONESIA PATISSERIE SCHOOL

Chicken Quesadilla
Serving : 2

1 bell peppers, thinly sliced

1/2 onion, thinly sliced Preparation
salt
black pepper
 In a large skillet over medium-high heat, heat olive
250 g boneless skinless chicken
oil. Add peppers and onion and season with salt
breasts, sliced into strips
and pepper. Cook until soft, 5 minutes. Transfer to
1/2 tsp chili powder
a plate. 
1/2 tsp ground cumin
 Heat remaining tablespoon vegetable oil
1/2 tsp dried oregano
over medium-high heat. Season chicken with
4 flour tortillas spices, salt, and pepper and cook, stirring
100 g Shredded mozarella occasionally, until golden and cooked through, 8
100 g Shredded easy melt cheese minutes. Transfer to a plate. 
 Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both
cheeses, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and green
onions. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes
per side. Repeat to make 4 quesadillas. 

Indonesia Patisserie School 2022